If you don't have leftover rice, start by cooking it. Rinse your rice under cold water first, then combine it with water in a pot (1 cup rice to 2 cups water is a good ratio). Bring it to a boil, cover, and reduce the heat to low. Let it simmer for about 18 minutes. Once done, fluff it with a fork and let it cool.

Before cooking, it’s essential to dry the scallops thoroughly with paper towels. This step prevents them from steaming when they hit the pan. A good sear enhances their natural sweetness.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic first, sautéing it until it’s fragrant—about 30 seconds. Then, toss in the frozen mixed vegetables. Stir and cook until they’re heated through, adding a splash of salt and pepper for flavor. This should take about 5 minutes.

Once the vegetables are cooked, push them to one side of the skillet. In the cleared space, add the scallops. Cook them undisturbed for 2-3 minutes. Flip the scallops using tongs, and let them cook for another 2 minutes until they become opaque and golden.

With the scallops and veggies nicely cooked, it’s time to add the chilled rice. Break apart any clumps while adding it to the skillet. Pour in the soy sauce, sesame oil, rice vinegar, and grated ginger. Stir everything together and make sure it’s heated through, about 3 to 5 minutes.

Push the mixture to one side of the skillet again and pour the beaten egg into the empty space. Stir the egg while it cooks, then mix it into the rice and scallops as soon as it’s fully cooked.

Finally, stir in the green onions. Give everything a good mix, and adjust seasoning if needed. And voilà! Your rice with scallops is ready to serve.